Slow Cooker Shredded Pork Tacos with Winter Cabbage + Cucumber (Serves 2 adults + 3 kids)
Build-your-own taco night that feeds a family with minimal work: tender, juicy shredded pork from the slow cooker plus crunchy winter cabbage and fresh cucumber. Mild flavors for kids, with optional heat for adults.
Back to full listIngredients
- Pork Bone-In Boston Butt Shoulder Roast 2.5–3 lb $4.79/lb
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium, sliced $4.99 (sale)
- Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, minced $2.79
- Organic Green Cabbage 1 small head (or 1/2 large), thinly sliced $2.49/lb
- Organic Cucumber 1, diced $1.29
- Olive oil 1 tbsp
- Chicken stock or water 1 cup
- Ground cumin 2 tsp
- Paprika (smoked or regular) 2 tsp
- Dried oregano 1 tsp
- Salt 2 tsp, plus to taste
- Black pepper 1 tsp
- Optional: apple cider vinegar 1 tbsp
- Tortillas (corn or flour) 16–20 small
- Optional toppings: yogurt/sour cream, shredded cheese, hot sauce as desired
Instructions
- Slow cooker: Put sliced onion and half the garlic in the slow cooker. Rub pork with cumin, paprika, oregano, salt, and pepper; place on top. Add stock/water and optional vinegar.
- Cook: LOW 8–9 hours or HIGH 4–5 hours, until it shreds easily.
- Shred: Move pork to a bowl and shred. Skim fat from cooking liquid if desired; stir a few spoonfuls of liquid back into pork to keep it juicy. Adjust salt.
- Quick slaw: Toss cabbage with a pinch of salt and a tiny splash of vinegar (or lemon/lime if you have it). Let sit 10 minutes.
- Cucumber topping: Mix diced cucumber with remaining garlic (optional) and a pinch of salt (keep it mild for kids).
- Serve: Warm tortillas on a dry skillet. Set out pork, cabbage, cucumber, and any optional toppings so everyone can build their own tacos.
Health notes: Balanced family meal: protein-forward with lots of fiber from cabbage/cucumber. Keep it lighter by using extra slaw and less cheese/sour cream.
Drink pairing: Adults: Mexican lager or WA Riesling. Kids: sparkling water with lime.